Spinach and Sausage Strata
- 8 oz firm bread (approximately)
- 1 Tbsp butter
- 12 oz fresh baby spinach or chopped mature spinach
- 1 lb sausage (breakfast, spicy, Italian, etc.)
- 1 1⁄2 C grated cheddar cheese
- 4 oz jar pimientos
- 6 large eggs
- 2 C whole milk
- 1 tsp salt
- 1⁄4 tsp black pepper
Recipe by Sarah Fritschner
This can be baked immediately after assembly, but it’s almost better if allowed to rest, covered, overnight or all day in the fridge before baking.
Preheat oven to 350°.
Butter 8x8x2-inch baking dish.
Cover the bottom of the pan with bread slices.
Melt butter in wide skillet over medium heat.
Add spinach; cook until wilted, stirring.
Transfer spinach to strainer; cool and press out excess liquid.
Heat same skillet over medium-high heat.
Cook, breaking it up and stirring, about 7 minutes.
Drain and add spinach, 1 cup cheese, and pimientos.
Distribute on top of bread.
Add milk, salt, and pepper and beat to blend.
Pour gently over bread.
If pan fills, wait a few minutes to add the rest.
Sprinkle with remaining cheese.
Bake until golden brown and puffy, about an hour.
Let rest 15 minutes before serving. Serves 6.
Cooking Tips: Easy does it—and does it fast
1. Commonsense principles can help you get a good dinner on the table in a hurry. High heat cooks food fast, so thin, tender cuts and ground meat can be sautéed or broiled in 15 minutes or so—think sirloin, sausage, loin chops (pork or lamb), and chicken breast. Make sure the skillet is wide so moisture can evaporate quickly and allow browning, which improves taste.
2. Small things cook faster than large: make four individual meat loaves instead of one. Leave room between them on a baking sheet, and cook them 20 minutes instead of 60.
3. Long-cooking stews usually start with tough meat that takes time to tenderize. Start instead with tender meat—cut-up tenderloin, ribeye, pork chops, or chicken pieces—and you can make a delicious stew in 30 minutes or less.